This chapter discusses fruit, vegetable, and fresh herb identification. It covers general guidelines for selection such as being free of bruises or damage and having appropriate colors and textures. The chapter describes common production methods like selective breeding, genetically modified organisms, irradiation, and organic and hydroponic farming. It provides storage guidelines, noting most produce should be refrigerated between 40-45 degrees Fahrenheit with high humidity. Finally, it lists the basic categories of fruits and vegetables.